Elderflower, strawberry and mint challah - The Jewish Chronicle
Give your Friday night favourite a deliciously seasonal spin
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Cooking tools:
- Kitchen scale
- Rolling pin
- Cheesecloth
- Pastry brush
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plastic wrap
- Kitchen towel
- Paper towel
- Baking sheet
Ingredients
- 20 heads of elderflower (in season from May-June)
- 1 litre of water
- 450g caster sugar
- 4 unwaxed lemons
- 5 tbsp local runny honey
- You will also need fine muslin (or good quality kitchen roll)
- 1 1/2 kg plain flour (approximately)
- 360ml lukewarm water
- 120ml elderflower cordial (homemade or shop bought)
- 40g fresh yeast (or 1 tbsp active dried yeast)
- 2 eggs (plus one egg white)
- 1 tbsp salt
- 60ml sunflower oil
- 300g strawberries (chopped)
- Bunch fresh mint (finely chopped)
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